Rib Eye Burger with juniper & apple chutney

Ingredients:

Chutney for about 2 pieces:
5 tbsp water
5 tbsp brown sugar
2 apples
2 red onions
8 juniper berries
Juice of 1 lemon
1 tbsp fig & mustard sauce
1 heaped tsp whole grain mustard
½ tsp salt

2 burgers:
2 rib eye steaks (each 120 g)
Salt
Freshly ground pepper
About 5 tbsp olive oil
2 bread buns
100 g tomatoes
75 g cottage cheese
50 g rocket

1. Bring the water and sugar to a boil in a pan until the sugar dissolves. Dice the apples and onions and add them to the mix. Simmer for around 5 minutes.

2. Grind the juniper berries in a mortar, add them to the mix and deglaze with lemon juice.

3. Blend in the fig & mustard sauce and mustard, add salt to taste. Flatten the rib eye steaks slightly and season with salt and pepper. Heat the olive oil in a pan then fry the steaks 2–3 minutes on both sides. Wrap them in tin foil and leave to rest for 6 minutes.

4. Cut the buns in half and toast the open surfaces in the steak pan for 3 minutes each.
Slice the tomatoes.

5. Spread cottage cheese onto the bottom half of the bun, then add tomato slices and
the steak. Spread the rocket and chutney on top and season with salt and pepper to taste. Place the top half of the bun on top, press down lightly and serve immediately.